How to make: marmalade ice cream sandwich

Ingredients

(will make 24)​

• 1 loaf of brown bread
• Stock syrup

• 500g mascarpone
• 600g marmalade
• 60g reduced mandarin purée
• 100g glucose (dissolve)
• 6 leaves gelatin (soak in 3 tbsp cream and dissolve)
• 400g sugar
• 2 tbsp water
• 400g egg yolks (about 22 medium sized yolks)
• 400g whipping cream

• 1l mandarin Juice
• 10g agar-agar

• 1kg mandarin juice

Method

For bread crisps:

• Cut a loaf of brown bread into 4 pieces and freeze
• Once frozen, cut on a slicer to a thickness of 2mm
• Brush with stock syrup
• Transfer to a tray lined with baking parchment and place another heavy tray on top
• Bake at 175°C for 8 to 10 minutes until golden brown and crisp
• Leave to cool

• Mix mascarpone, marmalade, reduced purée, glucose and gelatin
• Heat sugar and water to 120°C and add to egg yolks
• Whip cream to soft peaks
• Add yolk mixture to mascarpone mixture and fold through
• Then fold through the whipped cream
• Freeze in moulds lined with cling film overnight

• Mix juice and agar-agar
• Bring to the boil for 2 minutes and set in tray
• Once cooled, blend in Vitamix and pass through a fine sieve
• For reduced mandarin purée
• Reduce juice to 230g

To assemble:

• Cut the parfait into 2.5cm slices
• Place a piece of brown bread either side of the parfait
• Pipe mandarin gel on top of the parfait
• Sprinkle with crystalised orange zest

Prep time: ​1 hour

Cooking time: ​1 hour (plus 6 hours freezing)

And to drink?

A sweet sherry will pair perfectly with the zingy flavours of this dessert.